The Westin Las Vegas Hotel & Spa
Banquet Manager – The Westin Las Vegas Hotel & Spa
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Banquet Manager
role at
The Westin Las Vegas Hotel & Spa .
Compensation type: Yearly.
Overview The Banquet Manager is responsible for assuring the success of all banquet events while maintaining a profitable operation and high quality products and service levels. The manager shares ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high.
Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With 30 years of experience, the company provides expert guidance through all stages of the property cycle and develops diverse, distinctive hotel brands.
Responsibilities
Attend to all guests, managers, and fellow employees with attentiveness, friendliness, helpfulness, and courtesy.
Oversee all aspects of the daily operation of the hotel’s banquet operation.
Supervise all banquet personnel.
Respond to guest complaints in a timely manner.
Coordinate with other F&B managers and keep them informed of issues as they arise.
Inform the immediate supervisor of all problems or matters requiring attention.
Coordinate and monitor all phases of Loss Prevention in the banquet operation.
Prepare and submit required reports (e.g., Wage Progress, payroll, revenue, employee schedules, quarterly action plans). Resolve reporting issues promptly.
Monitor service quality in banquet operations.
Ensure compliance with local liquor laws, health and sanitation regulations, SOPs, requisition procedures, and the company’s standards.
Conduct staff performance reviews in line with Highgate Hotel standards.
Prepare payroll and tip distribution.
Lead or participate in departmental and hotel training programs.
Coordinate banquet food and beverage requirements with the appropriate departments.
Inform kitchen of accurate plating counts.
Review menu/service with catering managers and banquet chef.
Keep detailed records for banquet functions and communicate updates to supervisors.
Conduct ongoing training of captains and hourly employees to maintain service standards.
Make personal contact with guests and assist with requests.
Supervise proper tabulation of banquet checks and ensure checks are presented for signature.
Requisition liquor and other supplies for banquet bars.
Ensure safety, sanitation, and cleanliness of service areas.
Oversee banquet set‑up assignments.
Inspect banquet areas regularly for cleanliness and maintenance.
Conduct menu classes and line‑ups for all functions.
Supervise banquet management and captains, observing performance of hourly staff.
Control and maintain service equipment; write service requests as needed.
Ensure overall guest satisfaction.
Qualifications
At least 2 years of progressive experience in a hotel or a related field.
High school diploma required.
Previous supervisory responsibility preferred.
Knowledge of service standards and various service types (French, Russian, etc.).
Knowledge of food and beverage preparation techniques, health department regulations, and liquor laws.
Long hours sometimes required.
Physical ability to exert up to 50 pounds of force occasionally or 20 pounds regularly to lift, carry, push, pull, or otherwise move objects.
Effective verbal and written communication with all employee levels and guests.
Strong listening, understanding, and clarification skills.
Ability to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees with attentiveness, friendliness, courtesy, and service orientation.
Attend all required meetings and trainings.
Participate in M.O.D. coverage as required.
Maintain regular attendance in compliance with Highgate Hotel Standards and scheduling demands.
Maintain high standards of personal appearance and grooming, including wearing nametags.
Comply with Highgate Hotel Standards and regulations to encourage safe and efficient operations.
Maximize effort toward productivity, identify problem areas, and assist in implementing solutions.
Handle problems effectively, including anticipating, preventing, identifying, and solving them.
Analyze and evaluate complex information and data from various sources to meet objectives.
Maintain confidentiality of information.
Perform other duties as requested by management.
Maintain a warm and friendly demeanor at all times.
Seniority level: Mid‑Senior level.
Employment type: Temporary.
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Banquet Manager
role at
The Westin Las Vegas Hotel & Spa .
Compensation type: Yearly.
Overview The Banquet Manager is responsible for assuring the success of all banquet events while maintaining a profitable operation and high quality products and service levels. The manager shares ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high.
Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With 30 years of experience, the company provides expert guidance through all stages of the property cycle and develops diverse, distinctive hotel brands.
Responsibilities
Attend to all guests, managers, and fellow employees with attentiveness, friendliness, helpfulness, and courtesy.
Oversee all aspects of the daily operation of the hotel’s banquet operation.
Supervise all banquet personnel.
Respond to guest complaints in a timely manner.
Coordinate with other F&B managers and keep them informed of issues as they arise.
Inform the immediate supervisor of all problems or matters requiring attention.
Coordinate and monitor all phases of Loss Prevention in the banquet operation.
Prepare and submit required reports (e.g., Wage Progress, payroll, revenue, employee schedules, quarterly action plans). Resolve reporting issues promptly.
Monitor service quality in banquet operations.
Ensure compliance with local liquor laws, health and sanitation regulations, SOPs, requisition procedures, and the company’s standards.
Conduct staff performance reviews in line with Highgate Hotel standards.
Prepare payroll and tip distribution.
Lead or participate in departmental and hotel training programs.
Coordinate banquet food and beverage requirements with the appropriate departments.
Inform kitchen of accurate plating counts.
Review menu/service with catering managers and banquet chef.
Keep detailed records for banquet functions and communicate updates to supervisors.
Conduct ongoing training of captains and hourly employees to maintain service standards.
Make personal contact with guests and assist with requests.
Supervise proper tabulation of banquet checks and ensure checks are presented for signature.
Requisition liquor and other supplies for banquet bars.
Ensure safety, sanitation, and cleanliness of service areas.
Oversee banquet set‑up assignments.
Inspect banquet areas regularly for cleanliness and maintenance.
Conduct menu classes and line‑ups for all functions.
Supervise banquet management and captains, observing performance of hourly staff.
Control and maintain service equipment; write service requests as needed.
Ensure overall guest satisfaction.
Qualifications
At least 2 years of progressive experience in a hotel or a related field.
High school diploma required.
Previous supervisory responsibility preferred.
Knowledge of service standards and various service types (French, Russian, etc.).
Knowledge of food and beverage preparation techniques, health department regulations, and liquor laws.
Long hours sometimes required.
Physical ability to exert up to 50 pounds of force occasionally or 20 pounds regularly to lift, carry, push, pull, or otherwise move objects.
Effective verbal and written communication with all employee levels and guests.
Strong listening, understanding, and clarification skills.
Ability to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees with attentiveness, friendliness, courtesy, and service orientation.
Attend all required meetings and trainings.
Participate in M.O.D. coverage as required.
Maintain regular attendance in compliance with Highgate Hotel Standards and scheduling demands.
Maintain high standards of personal appearance and grooming, including wearing nametags.
Comply with Highgate Hotel Standards and regulations to encourage safe and efficient operations.
Maximize effort toward productivity, identify problem areas, and assist in implementing solutions.
Handle problems effectively, including anticipating, preventing, identifying, and solving them.
Analyze and evaluate complex information and data from various sources to meet objectives.
Maintain confidentiality of information.
Perform other duties as requested by management.
Maintain a warm and friendly demeanor at all times.
Seniority level: Mid‑Senior level.
Employment type: Temporary.
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